Thai Broth (Nam Stock)

Ingredients

• 2 pounds chicken or pork bones
• 12 cups water
• 10 cloves garlic
• 4 cilantro roots ((or 10 cilantro stems))
• 1/4 teaspoon white pepper powder
• 2 Tablespoons thin soy sauce
• 1 Tablespoons fish sauce

Steps

1. 1

   Start Broth Cooking: Add chicken or pork bones, water, garlic, cilantro roots1, and white pepper to a stock pot. Bring to a boil, then turn down to a simmer.

2. 2

   Simmer for Two Hours: Allow the broth to simmer for approximately 2 hours. Use a large round spoon or fine mesh strainer to skim the fat and scum off the top of the broth occasionally.

3. 3

   Season: Add Thai thin soy sauce and fish sauce to season the broth. Start with 1 Tablespoon of each, then taste and add more as needed. I typically end up adding 2 Tablespoons soy sauce and 1-1.5 Tablespoons fish sauce.

4. 4

   Strain: Strain the bones and aromatic ingredients from the broth by pouring through a large mesh strainer. If you are serving the broth as is, you can garnish with cilantro and green onions for a bit more flavor. Otherwise, use in a Thai recipe2 or save in the freezer3.